Video: Guy Fieri makes holy haluski

Closed captioning of: Guy Fieri makes holy haluski

>>>this morning on "today's kitchen," our hot chef is making holy
haluski
. a polish recipe from
guy fieri
's new cookbook. a cruise through america's finest and funkiest joints. guy, nice to see you again.

>>you have -- you got that out in one breath.

>>i've never had
haluski
. i've had a lot of
polish cooking
but never this.

>>we're doing our drive-ins and dives. cabbage, onions and egg noodles. i said this can't be that good. when you cook down onions they caramelize.
bacon fat
.

>>do i smell a
little
butter in there, too?

>>we got a
little
butter going. i cooked up son pancetta. i'm italian. i made my version, holy
haluski
. onions, then cabbage. it looks like a lot right now --

>>it will cook down.

>>see? this is tag-team cooking. a
little
bit of carrot. got that
bacon fat
down there caramelizing onions.
little
bit of thyme. a
little
more pancetta?

>>more
bacon fat
. judiciously.

>>more of that on top. throw the lid on. step on down, tour the culinary kingdom with me. this is when it's --

>>that's a facial right there.

>>culinary facial? explain why you smell like cabbage for the rest of the day. so move some of this out. crank a
little
heat. grab that
olive oil
there. let's sprinkle -- drizzle a tiny bit of
olive oil
right here. what we'll do now is get in there with a
little
bit of garlic.
little
garlic. you like capers? briny
little
buds.

>>that's what people call me.

>>do you open up when you cook?

>>i do.

>>you put them in the oil, when you cook them, they kind of pop -- that's exactly the noise i was thinking. you let these open up down here. now if you also take a look at this, when i looked at the
haluski
, i didn't see enough color. arded a
little
bit of carrot. it cooks down. the night butteriness of the cabbage. peas. a
little
bit of acid,
little
bit of
lemon juice
. some noodles. get a couple bowls over there. toss it up. you want to go?

>>sure.

>>come on, it's your kitchen. doesn't that look dynamite? talk about healthy. if you can do it without the pancetta if you want to make vegetarian version. if you want it to be saucier, add
chicken stock
. look at that. beautiful color. here's the kicker. they're storming the set! i got to hang out with you more often. we throw a
little
bit more of that pancetta back on top.

>>smells great.

>>that's living, baby.

>>holy
haluski
.

>>that garlic smells great.

>>let me get a
little
bit --

>>will this kick a cold?

>>this is known to cure all illness.

>>perfect. good. it sounds good. it looks good.

>>are you going to get in on this?

>>mm! it is good. really good!

>>i think the cabbage is what kind of entices everybody. you got cabbage, onions, garlic, capers. you name it.

>>you're like the new emeril now on
food network
. how many shows you got on
food network
?

Many are likely familiar with tasty Polish foods such as kielbasa and pierogies, but what about haluski? No, didn’t think so. Food Network star Guy Fieri is about to change that. The host of shows such as “Diners, Drive-Ins and Dives” and “Guy’s Big Bite” takes the noodle and cabbage dish — popular in Pittsburgh — and gives it his own twist.

Recipe: Guy Fieri's holy haluski

Guy Fieri

Guy Fieri was inspired by Kelly O's Diner in Pittsburgh. He tasted her haluski — a Polish dish common in Pennsylvania — and had to create his own version. Fieri said he decided to create his own because he loves the haluski's great, simple flavors.

Preparation

1. Bring a large pot of salted water to a boil for the noodles.

2. In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve.

3. Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.

4. Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.

5. While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.

6. Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.

7. Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and the remaining pepper.